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Butterfinger Ice Cream

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A rich and creamy homemade Butterfinger ice cream with crunchy candy pieces folded into a smooth vanilla custard base. Perfect for a decadent frozen dessert.

Ingredients

  • 1 cup heavy cream
  • 2/3 cup sugar
  • 3 egg yolks
  • 1 cup milk (2% or whole milk)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 Butterfinger bars, crumbled
  • Additional crumbled Butterfinger bars for topping (optional)

Instructions

  1. Whisk together the heavy cream, sugar, and egg yolks in a saucepan over medium heat until the mixture thickens and coats the back of a spoon.
  2. Remove from the heat and whisk in the milk, vanilla extract, and salt until fully combined.
  3. Refrigerate the mixture for at least 1 hour, or until thoroughly chilled.
  4. Process the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
  5. About 5 minutes before churning is complete, add the crumbled Butterfinger bars.
  6. Transfer the ice cream to a freezer-safe container and freeze until it reaches the desired consistency.
  7. Serve topped with additional crumbled Butterfinger bars if desired.

Notes

  • Whole milk will create a richer and creamier texture.
  • Chill the custard thoroughly before churning for the best results.
  • Store in an airtight container in the freezer for up to 2 weeks.
  • Let the ice cream sit at room temperature for a few minutes before scooping if very firm.

Nutrition

Find it online: https://yumfamilyrecipes.com/butterfinger-ice-cream/